Shirl Chouinard
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> Minnesota Apple Cake with Brandy Caramel Sauce Shirl Chouinard
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> Use Minnesota grown apples such as Haralson and Regent for this recipe.
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> 3 cups flour sifted
> 2 cups sugar (*minus 5 tablespoons set aside)
> 1 teaspoon soda
> ½ teaspoon salt
> Dash nutmeg
> 3 large eggs
> 1 cup vegetable oil
> ½ cup apple juice concentrate
> 2-1/2 teaspoons vanilla extract
> 1 cup chopped pecans
> *1 tablespoon cinnamon (set aside)
> **3 cups Minnesota grown apples (see below) Toasted pecan halves (optional)
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> Peel core and chop apples into chunks. Toss with *5 tablespoons sugar and *1 tablespoon cinnamon from the ingredients above. Shake all in a baggie coating apples well. **For apples, use 1 cup Minnesota grown apples (such as a sweet Regent) and 2 cups Minnesota apples (such as tart Haralson) for a total of 3 cups.
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> In a large bowl, mix together flour, soda and salt. In separate bowl, whisk together eggs then add oil, apple juice concentrate, and vanilla. Mix wet ingredients into dry ingredients until moistened.
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> Add apple mixture and pecans to cake mixture and spread into greased and floured Bundt pan. Bake at 350 degrees F for 50 minutes or until cake tests done. While cake is baking prepare Brandy Caramel Sauce.
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> Cool cake for 10 minutes, poke holes over cake with skewer and ladle Brandy Caramel Sauce over top and decorate with toasted Pecans if desired.
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> Brandy Caramel Sauce
> 1 cup heavy whipping cream
> 1-1/2 cups firmly pack dark brown sugar
> 2 tablespoons unsalted butter
> 2 tablespoons brandy
> 1 tablespoon apple juice concentrate (optional)
> 1 teaspoon vanilla extract
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> Bring whipping cream to light boil, stirring occasionally. Add sugar and cook 4 to 5 minutes or until sugar is dissolved and mixture is smooth. Remove from heat and carefully add butter, brandy and vanilla. Let cool for 10 minutes before ladling over cake.
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